Rosemary Fondant Potatoes

Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Rosemary Fondant Potatoes make a simple, yet elegant, side dish!

Is there a better flavor combination than rosemary, garlic, and butter? And don’t even get me started on the aroma… These Rosemary Fondant Potatoes look good, but taste even better! Your entire family will love this recipe!

You don’t need a lot of fancy ingredients to make these fondant potatoes. You probably have everything on hand as you are reading this. OK, maybe you are missing fresh rosemary at this point, but it is sold in most grocery stores, so, it is not hard to get. I actually have rosemary growing in my backyard. It is easy to grow and I always have it handy. I also grow thyme, basil, and mint.

What are fondant potatoes?

Fondant potatoes is a French dish. The recipe traditionally involves cutting potatoes into cylinders, browning them on both ends, and then slowly roasting them in the oven with butter, stock, and fresh herbs.

What kind of potato works best?

Good question. Although you can make these with any potato, I found that russet, Idaho, and baking potatoes yield the best results.

Main Ingredients:

Potatoes. You’ll need large potatoes for this recipe.

Oil. I prefer using grape seed or avocado oil. You can use the oil of your choice though.

Fresh Rosemary. You can sub with fresh thyme if you can’t find rosemary.

Garlic.

Salt & Pepper.

How to Make Fondant Potatoes:

1. Peel the potatoes, cut off the ends (use them in soup!), and cut them into about 1 ½-inch thick pieces. Pat the pieces with a paper towel to remove some of the starch.

2. Preheat the oven to 450°F .

3. In a large, oven-safe skillet, heat up the oil over medium-high heat. Place the potatoes into the skillet and fry for about 5-7 minutes, until the potatoes turn golden brown. Sprinkle them with some salt and pepper as they fry.

4. Flip the potatoes over, sprinkle with salt and pepper again, and, as they cook, use a paper towel held with tongs and try to remove some of the oil from the skillet.

5. Add the butter, rosemary sprigs, and garlic and fry the potatoes for about 3-4 minutes; then add the vegetable broth. Transfer the skillet to the hot oven.

6. Bake for about 30-35 minutes, until the potatoes are cooked through. (Pierce one of the potatoes with a toothpick or a knife to check if they are cooked).

7. Garnish the potatoes with fresh rosemary sprigs, drizzle on some of the remaining liquid from the pan, or even make a gravy.* Enjoy!

* How to Make Gravy

If you’d like to make a tasty gravy to pour over these potatoes, you most certainly can. 🙂 To do so, remove the potatoes from the skillet and place the skillet on the stovetop over medium heat. Sprinkle about 1 tablespoon of flour into it. Quickly stir with a wire whisk so that the flour gets incorporated into the drippings. Cook for a few minutes and slowly add in about 1/2 of the vegetable broth. Allow the gravy to simmer and thicken until it reaches the desired consistency. Season with salt and pepper, if needed.

The Trick to Making Perfect Fondant Potatoes:

The trick to making these Fondant Potatoes perfect is cutting them right. I always try to find potatoes that are similar in size for this recipe. Once the potato is peeled, it needs to be cut into 1 or 1 ½-inch pieces. After that, fry the potatoes in a small amount of oil to develop a crust, and then continue cooking them in butter and rosemary. Then, you’ll bake them in the oven with some vegetable broth.

What to Serve with These Potatoes

These Rosemary Fondant Potatoes could be served with fish, steak, steamed veggies, or a simple garden salad. My husband enjoys them the most with this Easy Mushroom Sauce. Whatever you choose to serve them with, I am confident you’ll find yourself with a craving for more!

How to Store and Reheat Fondant Potatoes

These potatoes will last in the refrigerator for up to five days. When you’re ready to eat, I find it’s best to cut them into smaller pieces and warm them up on a skillet with some of the pan drippings, butter, or even with a bit of vegetable broth. They won’t look as pretty when reheated, but they sure will taste as good!

Ingredients

Instructions

Peel the potatoes, cut off the ends (use them in soup!), and cut them into about 1 ½-inch thick pieces. Pat the pieces with paper towel to remove some of the starch.

Preheat the oven to 450°F .

In a large, oven-safe skillet, heat up the oil over medium-high heat.Place the potatoes into the skillet and fry for about 5-7 minutes, until thepotatoes turn golden brown. Sprinkle them with some salt and pepper as theyfry.

Flip the potatoes over, sprinkle with salt and pepper again, and, as they cook, use a paper towel held with tongs and try to remove some of the oil from the skillet.

Add the butter, rosemary sprigs, and garlicand fry the potatoes for about 3-4 minutes; then add the vegetable broth.Transfer the skillet to the hot oven.

Bake for about 30-35 minutes, until the potatoes are cooked through. (Pierce one of the potatoes with a toothpick or a knife to check if they are cooked).

Garnish the potatoes with fresh rosemarysprigs, drizzle on some of the remaining liquid from the pan, or even make agravy.* Enjoy!

Notes

*HOW TO MAKE GRAVY.

If you’d like to make a tasty gravy to pour over these potatoes, you most certainly can. 🙂 To do so, remove the potatoes from the skillet and place the skillet on the stovetop over medium heat. Sprinkle about 1 tablespoon of flour into it. Quickly stir with a wire whisk so that the flour gets incorporated into the drippings. Cook for a few minutes and slowly add in about 1/2 of the vegetable broth. Allow the gravy to simmer and thicken until it reaches the desired consistency. Season with salt and pepper, if needed.